Brazil is known for its diversity of coffee styles, ranging from classic chocolatey and nutty profiles to big, expressive naturals. The origin offers a combination of large commercial farms and smaller, quality-oriented producers experimenting with fermentation and selective picking.
History of Coffee from Brazil
Brazil has long been the world’s largest coffee producer, shaping global coffee culture and trade. While the country is often associated with high-volume, commercial production, the specialty coffee movement in Brazil has steadily grown over the past decades. Producers across different regions are increasingly focusing on quality, experimenting with post-harvest methods, and developing more traceable and expressive coffees. Major coffee-growing regions include Minas Gerais (Sul de Minas, Cerrado Mineiro, Chapada de Minas), São Paulo (Mogiana), Espírito Santo, and Bahia.
We started sourcing from Brazil in 2012, focusing on unique coffees from lesser-known regions with the potential to break away from typical Brazilian flavour profiles. Our approach relies on building long-term relationships with small and medium-sized producers who are willing to experiment, adopt improved practices, and scale production.
Coffee Production in Brazil
Coffee in Brazil is grown and managed according to farm size, production goals, and the producer’s access to agronomic knowledge and financial resources. Labour is a major expense, so mechanical harvesting is common on large or flat farms, while smaller or hilly farms optimise manual picking. Climate variability and the cost of selective picking make uniform ripeness difficult to achieve, but selective harvesting has proven to improve cup quality when producers are incentivised.
The primary rocessing methods are pulped naturals and naturals, with naturals representing the majority of volumes. At Nordic Approach, we specialise in natural coffees and speciall preparations such as whole cherry fermentations, ocassional yeast innoculations, and drying protocols. Fermentation typically lasts 60–80 hours, although we are have specific protocols with long-term partners ranging between 48-120 hours, depending on the site and post-harvest set-up.
Traditionally drying is almost entirely on concrete patios, however we see success in improved drying either using raised beds for aeration and even drying or in Mantiqueira de Minas we commonly see small-holders investing in drying boxes. Temperature variations, from 30°C in the day to colder mornings and evenings, affect drying consistency, and producers make small adjustments to preserve quality.
Learn more about Coffee Picking in Brazil here
What Coffee Varieties Are Grown in Brazil?
Brazil grows a wide range of Arabica coffee varieties, reflecting the country’s diverse climates and landscapes. Common varieties include Mundo Novo, Catuai, Bourbon, Icatu, and Catucaí, each offering distinct profiles and adaptability to local conditions.
Producers working with Nordic Approach often focus on these traditional cultivars while testing experimental hybrids that enhance cup quality and resilience. This variety mix allows Brazil to maintain consistency at scale while still producing expressive and traceable specialty coffees.
What are the main coffee growing regions and their flavor profiles?
Brazil’s vast coffee belt stretches across several major producing states, each with unique microclimates and cup characteristics. Some of the most prominent Brazilian coffee regions include:
Sul de Minas
Known for balanced, sweet coffees with chocolate and nut notes. Home to many smallholders experimenting with fermentation.
Cerrado Mineiro
Produces clean, structured coffees with good body and mild acidity.
Mantiqueira de Minas
High altitudes and cool temperatures create fruitier, more complex profiles; a focus region for many specialty producers.
Mogiana and Espírito Santo
Known for traditional flavour profiles and growing focus on selective picking and processing innovation.
Our sourcing highlights producers from lesser-known areas that are breaking from traditional profiles, creating fruit-driven naturals, special preparation lots, and distinct fermented coffees.
What flavors can roasters expect from our Brazilian coffees?
Brazilian coffee is known for its versatility and broad flavour spectrum. Classic Brazilian profiles are chocolatey, nutty, and low in acidity, offering smooth, balanced cups ideal for espresso blends. Increasingly, however, specialty Brazilian coffees show fruit-forward, expressive, and complex characteristics, especially from natural and fermented lots.
Through long-term partnerships, we work with producers to refine selective picking and processing methods that enhance flavour clarity and consistency. These efforts produce coffees that range from approachable and sweet to vibrant and fruit-driven.
Introducing Gael & Benicio: Special lots by Jaguara
Impact and Collaboration
Josh Coleman our green buyer explains "Our partnerships prioritise long-term collaboration with small and medium producers, supporting a wide range of high-scoring and more approachable natural coffees" and he adds "at the same time we are helping producers consistently improve quality and scale production."
Selective picking, although more costly, can create opportunities for a clearly differentiated product and good premiums when paired with clear commitments and good planning. This ensures quality without compromising livelihoods.
Brazil’s coffee market is dominated by commercial farms and C-Price-linked pricing, often leaving producers vulnerable. We focuse on fair, stable pricing and transparency in the supply chain, enabling producers to prioritise quality and experimentation.
Open communication and shared data empower producers to improve practices, and the younger generation is embracing fermentation experimentation, raising Brazil’s potential for expressive specialty coffees.
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